Chicken and Rice

 

NOTE: This recipe may be safe for people with an Alpha Gal allergy,

depending on the ingredients that you use. Please check your ingredients for safety. 



Chicken and rice is a simple, nutritious meal that provides a balanced combination of protein and carbohydrates. 


Chicken is a high-quality protein source, rich in essential amino acids that support muscle growth, repair, and overall health. 


It also contains important nutrients like B vitamins and selenium. 


Rice, particularly brown rice, offers complex carbohydrates that provide sustained energy and fiber for digestive health. 


Together, chicken and rice create a filling meal that can promote weight management, support muscle recovery, and stabilize blood sugar levels. 


It's a versatile and easy-to-digest dish, making it a great option for various dietary needs.





This is our solution to the baked Campbell's Chicken and Rice with the Cream of Mushroom Soup. 


Although it isn't creamy, it is a great no-fuss recipe, and we think the rice tastes similar to the stuffing in a turkey. Maybe because of the celery and onion? 


If you aren't fond of these veggies, you can certainly leave them out or replace them with something you like better. 


There are no fancy ingredients, so you may have everything on hand that you need to make this! 


As of the time of this posting, the chicken we are using is Perdue. 

It is available at our local WalMart, and it doesn't have any added ingredients that cause any issues for me. 


The bouillon that we use now is Better Than Bouillon. 

All of the flavors we have tried have been very good, and didn't cause any reactions! 


These are the two that I have used successfully for this recipe: 

Vegetarian Chicken

Vegetable Base:


If you try this recipe, please let us know what you think of it! 


Chicken and Rice


Saute in olive oil until translucent: 

1 c. sliced celery 

1 c. chopped onion 


Set aside.


In a greased 9x13 baking pan, evenly pour:

1 c brown rice 


Top with celery and onion. 


Pour over the top:

2 1/4 c. chicken or vegetable bouillon

(Make this with boiling water and add while still very hot.) 


Place chicken pieces on top of the mixture. 


Cover with foil.


Bake at 350° for 1 hour or until chicken and rice are both done. 


Divide into servings and enjoy! 


NOTE: Links in this description are affiliate links. If you purchase anything through these links, we may receive a small commission at no extra charge to you. 


Thank you for supporting the work we do!!


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